Go Back
Korean BBQ Steak Rice Bowls with kimchi, cucumber, and flavorful beef in a bowl.

Korean BBQ Steak Rice Bowls

Delicious Korean BBQ Steak Rice Bowls featuring tender slices of marinated steak, warm garlicky rice, and colorful toppings make for a cozy and satisfying weeknight dinner.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 to 2 pounds steak, thinly sliced against the grain Flank or sirloin recommended; ribeye for richness.
  • 2 cups uncooked short-grain white rice or jasmine rice Short-grain gives a sticky texture.
  • 1 tablespoon neutral oil for the pan For cooking steak.
  • Kimchi, sliced cucumbers, shredded carrots, scallions, sesame seeds Toppings Add crunch, color, and heat.
  • Optional fried eggs, avocado, toasted nori, quick pickles Great additions for extra flavor.
  • to taste Gochujang mayo or spicy sauce of choice Adds heat and flavor.
Marinade
  • 1/3 cup soy sauce or tamari Use tamari for a gluten-free option.
  • 2 tablespoons brown sugar or honey For sweetness.
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1/2 piece Asian pear or apple, finely grated Asian pear preferred for tenderness.
  • 1 to 2 teaspoons rice vinegar For acidity.
  • 1 to 2 teaspoons gochujang for heat, optional

Method
 

Preparation of Rice
  1. Rinse 2 cups of rice until the water runs mostly clear. Add to your pot with the right ratio of water. If you want garlic scented rice, sauté 2 minced garlic cloves in a teaspoon of oil before adding the rice and water. Cook until fluffy and keep warm.
Marinate Steak
  1. Combine soy sauce, sugar or honey, sesame oil, garlic, ginger, grated pear or apple, rice vinegar, and a dab of gochujang if using. Taste and adjust sweetness and salt to your liking.
  2. Pop your steak in the freezer for 20 minutes to make slicing easier. Slice thinly against the grain. Add to the marinade, toss to coat, and chill for at least 30 minutes, up to 8 hours.
Cook the Steak
  1. Heat a skillet over medium high with a little oil until it’s shimmering. Shake off excess marinade and cook steak in batches to sear properly. It should take 2 to 3 minutes per side depending on thickness. Transfer to a plate and keep warm.
Assemble Bowls
  1. Spoon fluffy rice into bowls. Add steak, then layer on cucumbers, carrots, kimchi, and scallions. Sprinkle sesame seeds and drizzle with gochujang mayo or your favorite spicy sauce. Add a fried egg if desired.

Notes

Freezing the steak before slicing helps achieve thin cuts. Use leftover grilled steak, store-bought kimchi, or pre-cooked rice for shortcuts. This dish allows for flexibility with toppings.